Oven Roasted Corn on the Cob with Herbs

Thursday 18 August 2011

I hate to admit it, but one thing I really do miss over here is good corn on the cob . . . especially in August when all my loved ones back home are digging into feasts of crispy tender corn on the cob, slathered in butter . . . Oh-so-sweet and crisp and delicious!

They do not have good corn over here. Oh, it's ok, but . . . it's not at all near as tasty as what we have back home. We even had some corn seeds sent over to us which we planted a few years back . . . it didn't grow well. We ended up with a few stunted ears, which while quite delicious, were not near enough to satisfy my craving!

Anyways, I do make do with what I can find . . . coz the North American in me just can't pass a summer by without having some corn on the cob. I have a tendancy to herb it up with tasty butters and such though, which more than make up for any lack of flavour in the corn.

They just don't "get" corn over here, I don't think. Corn should be cooked as soon as possible after picking. Every hour it waits it gets starchier and tougher. Most of the corn we have in the shops is old . . . or already husked. (DO NOT HUSK your corn until just before cooking it!!!)

I did manage to find some today that was not already husked and I snapped it up. It wasn't as good as the corn from back home . . . but I did it justice I think . . .as best as I could. It wasn't half bad actually!

*Oven Roasted Corn on the Cob with Herbs*
Serves 4
Printable Recipe

Corn on the cob, slathered with butter, seasoned, sprinkled with herbs and then rolled up in parchment paper and baked in the oven until buttery tender crisp and herby!

4 fresh ears of corn
softened butter (about 4 TBS)
sea salt and freshly ground black pepper to taste
fresh herb sprigs (basil, rosemary, thyme, dill, marjoram or sage)

Preheat the oven to 230*C/450*F/ gas mark 8. Husk the corn and remove any silk clinging to the ears.

Get four large squaares of baking parchment (greaseproof paper). Spread each ear of corn with some softened butter. Sprinkle with salt and pepper to taste. Place on a square of parchment. Lay 5 or 6 sprigs of fresh herbs around each ear. Wrap up and seal on the ends by twisting tightly.

Place the sealed ears of corn directly on the oven rack. Bake for about 20 minutes, until tender crisp. Unwrap to serve.

For the best flavours combine herbs in duos, such as thyme and dill, basil and rosemary, or thyme and sage. Delicious!

Flavoured Butters are a really easy and delicious way to get some flavour into your corn, especially when it's not the best quality of corn that it should or could be.
Here are some tasty suggestions:

Dill Butter - 2 ounces (1/4 cup) softened butter, 1 TBS chopped fresh chives, 1 TBS chopped fresh dill, 1 tsp lemon juice.

Italian Butter - 2 ounces (1/4 cup) softened butter, 1/4 tsp garlic salt, 1 TBS chopped fresh basil, 1 TBS chopped fresh oregano leaves.

Horseradish and Parsley Butter - 2 ounces (1/4 cup) softened butter, 1 TBS chopped fresh parsley, 2 tsp prepared horseradish, salt and black pepper to taste.

Caesar Butter - 2 ounces (1/4 cup) softened butter, 2 TBS grated Parmesan Cheese, 1 tsp chopped fresh parsley, 2 TBS Caesar Salad dressing, fresh ground black pepper to taste.

Curry Butter - 2 ounces (1/4 cup) softened butter, 1 TBS good quality curry powder

Basil Butter - 2 ounces (1/4 cup) softened butter, 1 tsp chopped fresh basil, 1 tsp chopped fresh chives, salt and black pepper to taste.

Onion Butter - 2 ounces (1/4 cup) softened butter, 2 finely chopped spring onions, 1/4 tsp ground paprika, sea salt and freshly ground black pepper to taste.

Chili Butter - 2 ounces (1/4 cup) softened butter, 2 TBS sweet chili sauce.

Just combine the ingredients for each flavour together and spread on the cobs of corn before wrapping and roasting.

Over in Oak Cottage today, there's a delicious Chocolate Chunk Pie!


  1. hi Marie,, good corn!Its just ready now here and you're right its great.We have had it a few times already, on the bbq is best I think.I hope you had a great day, I was thinking of you and Todd today,, have a good day,, good night,,

  2. Hi Marie, I think you are right, they don't have good corn in the U.K., at least I don't remember that we did. It came from a can usually and that was very good, with bits of green and red peppers in it. The local Peaches and Cream over here is fabulous, I just wish I had the teeth to enjoy it, LOL

  3. I can relate to your comments Marie, because I always loved corn on the cob when back at home in the UK...that was until I tasted it overseas!
    I think the first time we noticed the difference was in Canada. We roasted it in the husks on the BBQ. Wow...it was good. We all just looked at each other across the table with butter oozing down our chins and huge grins. We couldn't believe the difference.
    I also grew my own in the Middle East which again produced brilliant results.
    We now go to the veggie market here in Melbourne and I don't think you can buy them any fresher other than from the farmer obviously.
    I just couldn't believe the difference from the UK variety.
    It's such a shame because most people don't realise what they're missing.
    :( Sorry, I realise that this isn't helping you with your cravings, but the flavoured butter sound a great idea. I'll be giving them a go...
    I'm also about to try and grow my own corn here....wish me luck.

  4. That looks wonderful and such a great way to cook it too.....my mum used to do some amazing steamed corn on the cob when we were little, I can only remember it being good, but I did love it when I lived in the USA too!
    Looks FAB!

  5. Ah... corn-on-the-cob and peaches - that's what I miss of Canada this time of year, living in the UK. My English partner now agrees with me when I tell people here that corn on the cob in the UK is only good for animal feed. Love your blog, a fellow Canuk living in Norfolk. Paula.

  6. Gerardo really love corns Marie and these look delicious!!send you huggs and blessings! gloria

  7. love me some corn!
    i especially love sweet white corn from maui... have you had it?

  8. I picked up fresh corn for $1 a cob yesterday! We love ours made into corn fritters served with a hot tomato salsa, rocket & lashings of our local Kanmantoo bacon from here in the Adelaide Hills. I do miss visiting you more frequently Marie, going back to full-time again at work as been a pain in more ways than I care to describe!
    Millie xx

  9. I came here for the corn on the cob recipe but saw you were with your mother who was being treated for lung cancer. Just want to say, I've been through that too - with my own mother. And my thoughts are with you both. I wish the best for your mom and please take care.

    PS: Thanks for the recipe.

  10. Just wanted to share a seasoned butter recipe that I think makes even not-so-good corn taste great. Softened, or whipped, butter, ancho chile powder, honey, and a touch of sea salt. I buy the Land O'Lakes whipped butter and mix this a tub at a time a day or two before I'm planning to have corn :)

  11. Oh boy, that recipe for seasoned butter sounds gorgeous! Thanks for sharing!


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